"Sandwich"

Yes, this wonderful delicacy was simply dubbed “sandwich” by my adorable husband, who professes that this is one of his favorite things in the world. Perfect for feeding friends during a spirited football game, “sandwich” is easy to prepare and really good!

1 lb. hot bulk pork sausage
1 lb. ground beef/chuck/whatever’s on sale
1 onion, chopped
2 T mustard (or more, depending on how much you like mustard)
16 oz. shredded mozzarella cheese
2 eggs, beaten
2 baguettes or twin loaves of French bread (we use Pepperidge Farm)
spray margarine
garlic salt

Preheat oven to 375. In a skillet, cook sausage, beef and onions until done, making sure to break up the meat into little bits, and drain. While meat is cooking, cut the loaves in half and hollow out the middle on both sides, leaving a shell similar to how you’d hollow out a twice-baked potato. Place the loaves on a large sheet of aluminum foil. When meat is cooked and drained, pour it into a big bowl and add mustard, cheese and eggs. Mix to combine, and spoon mixture into the hollowed out bread loaves. Do the next steps for both loaves: Use the foil to help roll the top of the loaf onto the bottom, and push any mixture that has “escaped” back into the bread. Spray the top with spray margarine and sprinkle lightly with garlic salt. Form the aluminum foil around the sandwich to help hold in the stuffing, making sure to leave the top open so the sandwich can brown on top. Bake for 35 minutes and cut into fourths. Serves 8.

Sausage-Stuffed Mushrooms

What a great discovery! The grocery had some great-looking mushrooms on sale and buy one-get one free sausage, so I thought – what can I do with this? It’s a cross between TJ’s favorite game day sandwich and stuffed mushrooms, plus it’s Atkins-friendly at only 3 carbs per serving.

1 lb. hot bulk pork sausage (If you count carbs, check the carb count – some are made with sugar/fillers)
½ medium onion, diced
1 green pepper, diced
5-6 white button mushrooms, chopped
2 T. mustard
1 egg, beaten
1 c. shredded mozzarella cheese
8 slices deli-style provolone cheese
4 Portobello mushroom caps

Preheat oven to 350 degrees. In a skillet, cook the sausage, onion, pepper and mushrooms together until the sausage is cooked through. Make sure to break up the sausage into small chunks as you cook it. Drain off the fat and mix in the mustard, egg and mozzarella. Place mushroom caps gill-side up in a glass baking dish and pile sausage mixture on top. Cover loosely with foil and bake for 20 minutes. Remove foil, top each mushroom with 2 slices of provolone and continue cooking 7-10 minutes until cheese is good and melty on top.